What did you cook/eat today (August 2017)?

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epicuric said:
Is it to do with the colours of the corn kernels? The only corn we get over here is a uniform dark yellow colour.
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I would agree with that probability. We have various colours of corn cobs here (as I've posted previously).
 
epicuric said:
Is it to do with the colours of the corn kernels? The only corn we get over here is a uniform dark yellow colour.
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Here is what I found in Google land...This fantastic mid-season bicolour hybrid produces 22cm (8.5″) long cobs, each with 18-20 rows each of white and gold kernels. The kernels actually produce two different flavours in every bite. Peaches and Cream corn seeds produce productive, 2m (6′) tall plants and very sweet cobs. Peaches and Cream has earned its popularity for gourmet flavour, sweetness, and tender, fine kernels. We highly recommend it for the home gardener. But be sure to wait until the soil is 21°C (70°F) before planting our untreated corn seeds – this is crucial for good germination of all super sweet hybrid corn varieties
 
Rocklobster said:
Here is what I found in Google land...This fantastic mid-season bicolour hybrid produces 22cm (8.5″) long cobs, each with 18-20 rows each of white and gold kernels. The kernels actually produce two different flavours in every bite. Peaches and Cream corn seeds produce productive, 2m (6′) tall plants and very sweet cobs. Peaches and Cream has earned its popularity for gourmet flavour, sweetness, and tender, fine kernels. We highly recommend it for the home gardener. But be sure to wait until the soil is 21°C (70°F) before planting our untreated corn seeds – this is crucial for good germination of all super sweet hybrid corn varieties
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I am now on a mission to find this variety in the UK. I doubt we grow it domestically as that soil temperature is unlikely over here. We do increasingly grow corn, but I think it's mainly for animal fodder.
 
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Yesterday I got back my cooking mojo after being immersed in work stuff for a while. A trip to the fishmonger yielded some fillets of John Dory, a fish I had neither cooked nor eaten before. Back home, and a trawl through the recipe books yielded lots of ideas of cooking it with olives/capers/tomatoes etc. No offence to our Mediterranean members, but none floated the boat. Almost out of ideas, I happened upon a small unassuming old paperback, yellowing pages and not a picture in sight, called "English Seafood Cookery". Inside I found a delightfully simple recipe "John Dory with Basil and Montbazillac". Tesco being out of Montbazillac (their selection of French wine is truly appalling these days) I settled for a Cotes be Bordeaux, but any sweet, fruity white wine would have done.

Basically, the fish is simply coated in seasoned flour, then pan fried in foaming butter, 2 mins skin side down, flip, and another 1 min on the other side. The star is the sauce - equal quantities of wine and good fish stock, reduced by three quarters. Add double cream and reduce by another half. Add fresh basil - I used Greek, which worked really well. At this point I deviated from the recipe by adding two teaspoons of Dijon mustard - I felt it needed it. Served on a bed of steamed leeks, with new potatoes and steamed samphire. It was rather good.
 
I have noticed the recent prevalence of square plates even here in Nakhorn Nowhere. Is this a worldwide phenomenon?
 
Yorky said:
I have noticed the recent prevalence of square plates even here in Nakhorn Nowhere. Is this a worldwide phenomenon?
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It is still better than wooden boards which seems to be the trend around here
 
epicuric said:
I am now on a mission to find this variety in the UK. I doubt we grow it domestically as that soil temperature is unlikely over here. We do increasingly grow corn, but I think it's mainly for animal fodder.
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We have loads of it. This time of year corn stands pop up every few miles on our roads..Usually two types of corn. Yellow and peaches and cream. They are both equally good. I find that the yellow corn has better texture and the kernels are larger and juicier. Peaches and cream is very good but it is very tender and almost mushy....It was definitely designed for eating right off of the cob...sometimes, I think I should have settled in a city, but this time of year, with all of the local produce, I'm glad I didn't.
 
Yorky said:
I have a wooden board upon which I cut and serve pizza. But it's round.

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Serving is fine..here, they are using them as plates..it doesn't work. Food usually finds it's way off of the edges and on to the table. Not to mention the cracks. Something about eating sauce or egg yolk off of a porous wooden surface that doesn't sit well with me...
 
Rocklobster said:
Serving is fine..here, they are using them as plates..it doesn't work. Food usually finds it's way off of the edges and on to the table. Not to mention the cracks. Something about eating sauce or egg yolk off of a porous wooden surface that doesn't sit well with me...
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I wouldn't serve egg on it. Particularly one of my runny poached eggs, I'd not get it to the table before it had scarpered.

However, I did survive eating worms as bets at five and six years old so I should be OK (63 years later).
 
I want that corn!!!



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I had a yummy lunch today at the new local hot spot.

A warm salad of - Caramelized onion, roasted beetroot, lentils, mixed leaves & goats cheese.

And rustic hand thrown pottery is on trend here. Square plates were before wooden boards I think.
 
Rocklobster said:
We have loads of it. This time of year corn stands pop up every few miles on our roads..Usually two types of corn. Yellow and peaches and cream. They are both equally good. I find that the yellow corn has better texture and the kernels are larger and juicier. Peaches and cream is very good but it is very tender and almost mushy....It was definitely designed for eating right off of the cob...sometimes, I think I should have settled in a city, but this time of year, with all of the local produce, I'm glad I didn't.
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I've been trying to find some Silver Queen corn - it's a white sweet corn that I remember from my childhood.
 
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